ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Veal Osso Buco with Gremolata

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 veal shank)
Osso buco is a dish made with slow-braised shanks. Gremolata, a combination of parsley, lemon rind, and garlic, is a traditional finishing touch. Serve with polenta or mashed potatoes.

Ingredients

  • 6 (8-ounce) veal shanks, trimmed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 tablespoon butter, divided
  • 1 cup finely chopped yellow onion (about 1 medium)
  • 1/2 cup finely chopped carrot (about 1 medium)
  • 1/2 cup finely chopped celery (about 1 stalk)
  • 2 bacon slices, diced (uncooked)
  • 1 cup dry white wine
  • 1 cup fat-free, less-sodium beef broth
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, drained and chopped
  • 1 cup chopped fresh flat-leaf parsley
  • 1 teaspoon grated lemon rind
  • 1 garlic clove, minced

Nutrition Information

  • calories 358
  • caloriesfromfat 32 %
  • fat 12.5 g
  • satfat 4.2 g
  • monofat 4.5 g
  • polyfat 1.3 g
  • protein 49.2 g
  • carbohydrate 9.8 g
  • fiber 1.6 g
  • cholesterol 186 mg
  • iron 3.1 mg
  • sodium 818 mg
  • calcium 89 mg

How to Make It

  1. Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour.

  2. Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal.

  3. Add onion, carrot, celery, and bacon to pan; sauté 5 minutes or until vegetables are tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt, broth, and tomatoes. Return veal to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until veal is tender.

  4. Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes.